Healthy Zucchini Bread
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Published Aug 21, 2023, Updated Oct 05, 2023
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A lightened up recipe for zucchini bread that uses maple syrup instead of sugar and olive oil instead of butter. The texture is crisp on the outside and perfectly moist on the inside.
I feel like each summer I get to a point in the season where I’m completely drowning in zucchini. I’m not complaining though, I love all things zucchini and get excited for this time every year. And this healthy zucchini bread is one of my favorite recipes to use up my zucchini.
I already have this vegan zucchini bread on the site, but I wanted to share more of a traditional zucchini bread with a healthy twist, which is exactly what this recipe is.
It’s made with a blend of all-purpose and whole wheat flour, sweetened with maple syrup and uses olive oil instead of butter. Despite these healthy swaps this zucchini bread is perfectly moist, packed with cinnamon flavor and absolutely delicious!
Why You’ll Love This Recipe
- Healthy: We’re using whole wheat pastry flour, applesauce, maple syrup and olive oil to give this zucchini bread a nutritional upgrade!
- Moist and flavorful: The combination of olive oil, unsweetened applesauce and the natural moisture from the zucchini ensures a tender and juicy loaf every time.
- Customizable: Whether you like it plain, with a touch of nutmeg, or some crunchy walnuts, this recipe can be tailored to your preferences.
- Perfect for all occasions: Whether it’s for breakfast, a mid-day snack or dessert, this zucchini bread fits the bill.
Ingredients Needed:
- all-purpose flour and whole wheat pastry flour – we’re using a combo of all-purpose and whole wheat pastry flour for this bread. The whole wheat flour provides some added nutrition and a slightly nuttier taste without compromising the bread’s texture.
- grated zucchini – the star of the show here! No need to squeeze the grated zucchini… the liquid from the zucchini helps keep the bread moist.
- pure maple syrup – the perfect natural sweetener for this bread that adds a lovely, subtle sweetness and depth of flavor. Just make sure you’re using pure maple syrup, not pancake syrup, which is packed with corn syrup!
- unsweetened applesauce – adds moistness and helps in reducing the amount of oil needed. You can make homemade applesauce or use store-bought.
- eggs – helps bind the ingredients together and provides the structure for the bread.
- olive oil – provides moisture and a tender crumb in the finished bread.
- vanilla – a nice flavor enhancer.
- ground cinnamon – adds a warm, spicy note that complements the zucchini beautifully.
- baking powder and baking soda – leavening agents to help the bread rise and become fluffy.
- salt – helps bring all the flavors together.
- ground nutmeg – this is optional, but I love adding a pinch of nutmeg to the batter.
- walnuts – also optional, but the walnuts add a nice flavor and crunch to this bread.
How to Make
Prep: Start by preheating your oven to 350°F. For easier removal, either grease a 9″x5″ loaf pan or line it with parchment paper.
Mix dry ingredients: In a medium mixing bowl, combine the all-purpose flour, whole wheat pastry flour, ground cinnamon, baking powder, baking soda, salt and the optional ground nutmeg. Stir these together so they’re well-integrated.
Whisk wet ingredients: In a separate large bowl, whisk the eggs until well beaten. Then add the pure maple syrup and finely grated zucchini. Stir these ingredients together until they’re well mixed. Now, stir in the olive oil, unsweetened applesauce and vanilla extract, ensuring everything is well combined.
Combine: Add the dry ingredients to the wet ingredients and stir until just combined, making sure to no over-mix! Fold in your chopped walnuts, if using.
Bake: Pour your batter into the prepared loaf pan, spreading it out evenly. Place the pan into the preheated oven and let it bake for 50-60 minutes. You’ll know it’s done when a toothpick or knife, inserted into the center, comes out clean.
Cool: Once baked to perfection, take your zucchini bread out of the oven and let it cool in the pan for a bit. Afterward, transfer it onto a wire rack, allowing it to cool completely. Once cooled, you can slice and serve!
Substitutions & Notes
- Flour – I really like the blend of all-purpose and whole wheat pastry flour. If needed, you can use all-purpose or regular whole wheat in place of whole wheat pastry flour.
- Gluten-free – I haven’t tried it, but you could probably use an all-purpose gluten-free flour. Let me know if you try it in the comments below!
- Eggs – I haven’t tested the recipe with flaxseed eggs or egg replacer, but I assume it will work. If you’re looking for a vegan recipe try my vegan zucchini bread instead!
- Applesauce – You can use 1/4 cup mashed banana or Greek yogurt instead of the applesauce if needed.
- Maple syrup – You can use honey or agave syrup in place of the maple syrup if needed. I don’t recommend using a dry sugar like coconut sugar or brown sugar as that will change the texture of the bread.
- Olive oil – You can use avocado oil, melted coconut oil or another neutral oil of choice.
- Walnuts – Feel free to skip the walnuts or use a different mix-in of choice. See some ideas below!
Zucchini Bread Mix-in Options
People have strong opinions about their mix-ins when it comes to quick bread! Some love adding chocolate chips, dried berries and/or nuts while others just want straight-up bread! Honestly you can’t go wrong. Here are some ideas on how to customize this zucchini bread recipe:
- nuts – I prefer chopped walnuts, but you can play around with different nuts! I bet almonds or pecans would be delicious.
- chocolate chips – everything is better with chocolate, right?
- berries – zucchini blueberry bread sounds so yummy.
- dried fruit – dried cranberries or raisins would be delicious in this!
I would keep the total amount of mix-ins around 1/2 cup. Add them to the batter last, after you’ve combined the wet and dry ingredients.
How to Serve Zucchini Bread
Honestly, we eat this zucchini bread all day long. It’s delicious paired with eggs and coffee for a hearty breakfast, it’s the perfect mid-afternoon snack and if you mix in chocolate chips, it’s perfect served as dessert! I love it both cold and warmed up in the toaster oven, plain or with a little butter or even nut butter spread on it. So many options!
If you do enjoy this bread for breakfast and want to pair it with some protein here are some pairing suggestions:
- Hard boiled eggs: eat 1 or 2 hard boiled eggs with a slice of zucchini bread.
- Protein shake: a protein shake is a great option when it comes to amping up the protein in your breakfast. I have a few different protein shake flavor variations you can check out.
- Egg dish: serve these bars with these baked egg muffins, egg, spinach and feta breakfast wrap or spinach quiche for a protein-packed breakfast.
How to Store Zucchini Bread
At room temperature: Once your zucchini bread has cooled completely, wrap it in plastic wrap or aluminum foil. It can be stored at room temperature for up to 2 days.
Refrigerator: For longer shelf life, place the wrapped bread in an airtight container or a resealable plastic bag and refrigerate. This way, it’ll stay fresh for about a week. I like using glass storage containers or Stasher bags for storage.
Freezer: This zucchini bread can also be stored in an airtight freezer-safe container in the freezer for up to 3 months. If freezing, I recommend slicing this bread before storing in the freezer so you can easily take out one slice at a time. To thaw, place the bread in the fridge overnight.
Zucchini Bread FAQ’s
No! Not for this recipe. The moisture that gets released from the zucchini helps to keep this loaf moist, but not overly moist!
No! The skin of zucchini is packed with nutrients and quite tender so it bakes up nicely. Don’t waste your time peeling your zucchini!
Yes! I’ve made muffins before using this recipe and they turned out awesome. I got 12 muffins and baked them for about 16-20 minutes. You’ll know your muffins are ready when a toothpick inserted comes out clean.
More Zucchini Recipes to Try
- Zucchini Banana Bread
- Zucchini Bread Overnight Oats
- Healthy Zucchini Muffins
- Zucchini Bread Baked Oatmeal
- Vegan Zucchini Bread with Almond Flour (Oil-Free)
- Zucchini Bread Oatmeal
- Zucchini Brownies
More Quick Breads to Try
- Strawberry Banana Bread
- Gingerbread Loaf
- Fig Bread
- Tahini Banana Bread
- Pumpkin Bread
- Vegan Banana Bread
- Vegan Apple Bread
- Healthy Lemon Loaf (Starbucks Copycat)
- Healthy Pumpkin Bread
Be sure to check out all of the zucchini recipes and quick bread recipes on EBF!
Healthy Zucchini Bread
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat pastry flour
- ½ Tablespoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg, optional
- 2 large eggs
- ¾ cup pure maple syrup
- 1 ½ cups finely grated zucchini
- ¼ cup olive oil
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla
- ½ cup chopped walnuts, optional*
Instructions
- Preheat oven to 350° F. Grease a 9″x5″ loaf pan or line with parchment.
- In a medium bowl, stir flours, cinnamon, baking powder, baking soda, salt and nutmeg.
- In a large bowl, whisk eggs. Add maple syrup and zucchini, stir until well blended. Stir in oil, applesauce and vanilla.
- Add dry ingredients into the bowl with the wet ingredients and stir together until just blended (don’t over mix). Gently stir in chopped walnuts or whatever mix-ins you’re using.
- Pour batter into prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Remove loaf from pans and let cool on a wire rack before slicing.
Video
Notes
- Chocolate chips are an awesome addition to this bread if you want a little chocolate. Add 1/3 cup to the recipe or use 1/2 cup chocolate chips in place of the walnuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks delicious, Brittany! I never think to use zucchini for baking but this would be a great way to use up extras!
Thanks Liz!
I was about to leave work to make banana zucchini bread (read: I have rotten bananas and too many zucchini). I will now be making this instead and the bananas will be going into the freezer! You, genius, you.
Love it!! Actually if you still want to use up the bananas, you could do 1 cup mashed banana and 2 cups shredded zucchini OR vice versa. 🙂
I have a lot of zucchini around too! It must be the time of year.
Totally. 🙂
Hello. This recipe looks so good ! Ready to give it a try, but a few questions, first. What size loaf pans should be used, and in the recipe directions, you mention adding the zucchini twice. What would be the proper order to combine the ingredients ? Thanx for your efforts and reply.
Sorry for the confusion about the recipe. I just updated it so it’s clear. I used 9 inch X 5 inch loaf pans. I hope you’ll still try the recipe. 🙂
This looks great Brittany! I love anything maple flavour!
http://youtube.com/addalittlefood
Does anyone try vegan option with egg replacement like Brittany said? It’s important information especially for people allergic to eggs, they definitely don’t want to miss this interesting recipe.
There is so many banana bread recipes but zucchini bread? Amazing idea. The bread must be super moist and tender.
For readers who are going to add (for example nuts) or change something, try Recipe Analyzer on Our Website and see how it change nutritional value of bread.
This looks amazing!!! I love Zucchini bread and I love that this one is definitely healthified but still sounds amazing!
Looks delish! Can I use whole wheat flour in place of the coconut flour?
Yes, whole wheat or regular flour will work instead of the coconut flour.
What a perfect way to use up my zucchini and get ready for fall! Maple syrup is my sweetener of choice, too =)
I made this last night. It was so good!! I did not have the coconut flour, so I used whole wheat. I also left out the chocolate chips, and only had a half cup of maple syrup so used a tablespoon of honey instead of the other half cup maple syrup. I served it with whipped cream cheese. All in all it was super yummy, good enough to bring a loaf into work. It lasted about 5 min 🙂 Thanks Brittany, since finding your blog I have happy friends and family (they love all the fantastic foods I am cooking!).
Lovely bread!!!
What can you substitute for the applesauce? I just don’t want to buy a six pack of applesauce for one recipe ya know?
I get that! You could do 1/4 cup mashed banana instead of the applesauce.
Wow! Seems so delicious and yummy. Thank you so much for sharing such a great recipe!
Definitely want to try this recipe this weekend! Do you think I could substitute honey for the maple syrup? I’m in Australia and pure maple syrup
Is just wayyyy to expensive! Or maybe coconut sugar? Thanks!
Hey Megan – Definitely, you could use maple syrup instead. 🙂
Awesome recipe!! I subbed in banana, chocolate chips and used only all purpose flour – wow, wow, wow. So light and moist and flavourful… I don’t think it’ll last until my husband gets home 😂 Thank you so much for creating and sharing!!
Ahh yay! So glad this recipe turned out for you, Drue. 🙂 Thanks for making it and for sharing the subs you made. That’s super helpful for other readers, so I appreciate it!
Perfect recipe! I drained the zuchinni a bit before because I didn’t want it to be mushy and it came out perfect! Thank you!!
Ahh yay! So glad this bread turned out for you, Leandra. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
This was by far the best healthy zucchini bread I’ve ever made. My picky four year old loved it.
I made it with 100% whole wheat flour and 1/2 cup of chopped walnuts. I also omitted the nutmeg and cut the maple syrup down to 1/2 cup (it was still plenty sweet).
Yay!! So glad this bread was a hit, Adora! Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. <3
I made this today and it was SO good. A lot of “sugar free” recipes are flavorless and can be dry from using wheat flour. Not this one! It was just sweet enough and super moist! Def going to make again for family and friends now that I know this recipe is a winner!
Ahh yay!! So pumped this bread recipe was a hit!! Thanks for making it and for coming back to leave a comment + star rating, Rachelle. I so appreciate it. 🙂
Really lovely and light texture. I replaced some of the all-purpose flour with oat flour, used less maple syrup and used banana puree instead of apple sauce. It was a little too wet so next time I will squeeze some liquid out of the zucchini.
Really flavoursome recipe for excess zucchini! Thanks.
Glad you enjoyed this bread even though it turned out a bit wet. Next time I would definitely soak up some of the zucchini liquid or maybe try baking it a bit longer. Thanks for coming back to share the subs you made, it’s super helpful for other readers. 🙂
I LOVED this bread! I made it with the banana substitute and flax eggs and it came out perfectly. I added some chocolate chips which really helped those mid-day cravings!! Thank you so much!
Woo!! So glad this bread turned out for you. Thanks for coming back to leave a review. I so appreciate it. 🙂
I loved this recipe, this bread/cake is easy to make, delicious and the texture is amazing, very fluffy on the inside. I didn’t have maple syrup so used coconut syrup instead and it worked out perfectly.
Woo!! I’m so glad this zucchini bread was a hit, Laura! Thanks so much for making it and coming back to leave a review. I really appreciate it!
Love this recipe! Perfect every time I make it and not mushy.
Yay!! So glad you’re enjoying this zucchini bread, Jessica! Thanks for making it and coming back to leave a review. I so appreciate it!
This bread comes out perfect every time and is a huge hit in my house. I’ve subbed one of the eggs with a banana and reduced the maple syrup to 1/2 cup and it’s perfectly sweet.
Yay! I’m so glad this zucchini bread has been a hit, Jessica! Thanks for the review. I really appreciate it!
Best zucchini bread recipe I’ve found yet! Used GF AP flour, 1/2 cup mini semi-sweet chocolate chips, and 1 small mashed banana. All substitutes were made simply because that’s what I had and it was delicious!
Yay!! So glad this zucchini bread was a success even with the substitutions! Thanks for the review, Linzay. I really appreciate it!
Perfectly fluffy with golden outside!
So glad this zucchini bread was a hit, Tiffany! Thanks so much for trying it and coming back to leave a review. I really appreciate it!
A must try! This bread is SO delicious. It is a new family favorite next to your Healthy Banana Bread. I substituted Bob’s Red Mill 1 to 1 GF Baking Flour in both recipes and they were perfect. Excited to try more of your recipes.
This makes me so happy to hear, Colleen! So glad you enjoyed this zucchini bread. Thanks so much for the review!
Perfect zucchini bread recipe! I have both added nuts/chocolate and omitted them. Bread was equally as delicious! Toddler approved!
Woo!! So happy to hear you enjoyed this zucchini bread and your toddler! Thanks so much for the review, Gwyn!
Love this EBF recipe especially this time of year. We love to make it and enjoy it warmed up after playing in the snow. I want to make it in muffin form. Suggestions on temp/duration? Thank you!
So glad you’re loving this recipe, Samantha! I haven’t tried this recipe as muffins… but I would try 350F for maybe 20-25 minutes? Just keep an eye on them and pull them once a toothpick comes out clean. 🙂
So good! I didn’t have a traditional GF flour substitute on hand so I swapped oat flour in and it worked and was delicious!
Always appreciate how simple and yummy your recipes are!
Aw yay! I am so happy that this recipe was a hit, Leigha. Thank you for your review + star rating, I so appreciate you being here!
I have made these more times than I can count and they’re always a crowd pleaser when I make for my family and friends! I tweak the recipe with gluten free flour and they turn out beautifully! Thanks for creating this for us!
Ah this is great, Alison. I am so glad to hear that this bread is a hit for you and your whole family and that it worked out great with GF flour. Thank you for coming back and sharing your review & star rating, it means so much to me!
I made this tonight and it was delicious! Loved it!
WOO! I am so glad this recipe is a hit and it turned out great for you, Cindy. Thank you for coming back and sharing your review + star rating, I really appreciate it!
Thanks Brittany for this recipe, really tasteful! I made it as glutenfree ( 0,5cup all purpose GF, 0,5 cup oat flour and 0,5 cup buckwheat flour) and very much liked it. I have reduced the maple syrup and added only 1/4 cup honey and 1/4 cup agave – this was for me enough sweet and used greek yoghurt instead of apple.
Hi Brittany. I tried making the healthy zucchini bread two times and neither one turned out. Both were gooey and very flat. I didn’t have whole wheat pastry flour so I used whole wheat flour. I can’t figure out what i did wrong. Any suggestions? Thanks.
Oh no, Patty! I’m so sorry to hear that. Did you happen to change anything about the recipe besides the whole wheat flour? Is your baking powder and/or baking soda old? Sometimes those can go bad and affect the outcome of baked recipes!
This came out fantastic. Best zucchini bread I’ve ever eaten. I am making more today, and doubling the recipe!
Ahh yay! This makes me so happy to hear, Lynne. I am glad this bread turned out great for you. Thank you for sharing your review & star rating, I appreciate it!
So moist and delicious and just the right amount of sweetness! I wish I had made 3x the recipe instead of only 1. I used bread flour and self rising baking flour just bc that’s what I had on hand and it turned out great anyways… didn’t adjust the baking powder or soda. I appreciated the fluff!
Ahhh! This is the best, Laurel. Glad to hear this recipe turned out fabulous for you and you’re loving it. Thanks for sharing your review + star rating, it means so much to me!